Old Baguio Heritage Cafe and Restaurant Menu in Metro Manila

A vibrant medley of crisp garden greens, sweet and tangy assorted local fruits (like mango, orange, grapes, and seasonal Baguio berries), peanut brittle, and optional toasted nuts. All tossed in our signature Strawberry Tapuey Vinaigrette Dressing.

A generous bed of crisp, vibrant greens and classic Baguio market vegetables (tomatoes, cucumber, carrots, sugar beets, onion), nuts, kesong puti, tossed in our signature Strawberry-Balsamic Vinaigrette. Crowned with your choice of tender Chicken slices or irresistibly Crispy Bagnet chunks.

A delightful mix of fresh, crisp lettuce varieties, sweet and juicy La Trinidad strawberries, slivered toasted almonds, and crumbles of mild local white cheese (kesong puti). Gently tossed in our signature Honey-Calamansi Poppy Seed Vinaigrette.

Juicy, sweet pomelo segments from the south tossed with crisp highland greens, thinly sliced strawberries, toasted peanuts or cashews, and fresh cilantro or mint. Brought together with our zesty mildly spice "Strawberry-Calamansi Fish Sauce Vinaigrette", offering a delightful hint of Southern heat.

An abundant, shareable hot pot experience inspired by the soulful Pinikpikan. A rich, gingery broth slow-simmered with native chicken, savory etag, smokey kinuday, and crispy bagnet ribs. Served with a platter of fresh highland vegetables, and sayote slices. [Good for 4-5Pax]

Our rendition of the revered Cordilleran ritual chicken soup. Tender chicken, slow-simmered with sundried etag and smokey goodness of Kinuday (salt-cured/smoked pork), fresh ginger, and native highland greens (like sayote tops or watercress). Served steaming hot.

Authentic Cordilleran blood sausage, crafted with pork blood, minced pork fat, and a unique blend of local herbs and spices, including onions, garlic, and often, kutchay (garlic chives) or native oregano. Steamed then lightly pan-fried for a slightly crisp skin. Served with a spicy vinegar dip.

A hearty and flavorful stir-fry featuring a mix of Cordilleran meats - slices of Kinuday, Etag, Pinuneg, and tender pork or chicken - tossed with crisp Baguio vegetables like carrots, snowpeas, bell peppers, in a light, savory sauce.

Tender pieces of chicken cooked in a rich, creamy tomato sauce with a variety of spices. It's mild and flavorful, often paired with naan or rice.

Generus slices of traditional Kinuday (Cordilleran smoked pork), expertly sauteed with mountain garlic, sweet onions, red bellpeppers, carrots, lemon slices, dark soy sauce, and a touch of our local rice wine.

A comforting and rustic stew of tender pork hock (pata), slow-simmered until falling off the bone, with a medley of local highland beans (like kardis, black beans, or kidney beans), and leafy greens (like pechay or mustard greens).

Tender, juicy strips of all-white chicken breast, lightly breaded and fried to a perfect golden crisp. Served with a side of classic potato chips and your choice of honey mustard dip or our house-made cheese mayo dip.

Chicken wingettes, expertly shaped into mini drumsticks, marinated in a light savory blend, then fried to a crispy golden brown. Served with a side of classic potato chips, a sweet chili dipping sauce or cheese mayo dip

Flaky white fish fillets coated in a light, crispy batter, served alongside a generous portion of golden potato chips. Comes with a side of dip and a lemon wedge.

Tender squid rings, lightly coated in a seasoned batter and fried until crispy and golden. Served with a side of classic potato chips, zesty garlic aioli dip and a lemon wedge.

Toasted white or whole wheat bread, layered with our signature smoky Kinuday (Cordilleran smoked pork), ham, egg, fresh lettuce, ripe tomatoes, cucumber slices, with 4 different spreads inbetween layers. Served with a side of potato chips or a small garden salad.

A towering triple-decker sandwich built with layers of flavor. Savory, thinly sliced Etag (Cordilleran salt-cured pork) sautéed with sweet onions, layered with melted local cheese, greens, vegetables, and pressed between slices of rustic country or loaf bread. Served with a side of potato chips.

Tossed with savory, umami-rich bits of traditional Cordilleran Etag, sun-dried tomatoes, slice garlic, and a light, flavorful olive oil and wine reduction. Topped with crumbled parmesan cheese.

Your choice of pasta, generously coated in a rich and velvety Alfredo sauce, made exceptionally special with flakes of Kiniing/Etag and sautéed garlic, mushrooms. Finished with grated Parmesan.

Traditional slow-cooked meat [beef] ragu made with a rich blend of tomatoes, vegetables, served over spaghetti. Topped with native longganisa, and parmesan cheese.

Enrobed in a rich, slow-cooked tomato and herb (marinara) sauce, brimming with a delightful medley of fresh shrimp, tender squid, plump mussels, and flaky fish fillets. finished with parmesan cheese and sprinkle of chili flakes.

Tossed in a mild-spice, creamy homemade Cajun sauce with slices of Chicken, mushrooms, finished with parmesan cheese, sprinkle of chili flakes.

Any pasta of your choice tossed in a vibrant, aromatic fresh basil pesto sauce, chicken slices, fresh spinach and finished with a generous sprinkle of Parmesan cheese.

A rich, hearty beef bone marrow stew, slow-simmered, with a Cordilleran twist. Infused with Kinuday and Etag for a smokey, deeper, umami flavor, brimming with highland vegetables.

Tender strips of marinated beef sauteed in butter, garlic slices, mushroom, marble potatoes, and broccoli - with savory creamy sauce base.

Tender, chicken quarter leg, glazed with a sweet and tangy Tapuey-balsamic reduction. Served with roasted strawberries, onions, highland vegetables, creating a sweet-savory balance.

A colorful and crisp stir-fry of fresh Baguio vegetables tossed in a light ginger-soy-sesame sauce, made exceptionally flavorful with savory strips of Kinuday.

A perfectly grilled or pan-seared salmon steak, flaky, moist, topped with a melting pot of butter infused with lemon zest, local herbs, and hint of garlic. Served with a side of steamed rice or mashed potato and veggies.

A tender fish fillet, pan-seared, and glazed with a unique blend of our special sauce. Served over a bed of sauteed mix vegetables and mashed potato or highland rice.

Tender, fresh sayote tops, lightly steamed, served with sliced tomatoes, salted red egg, and a side of savory shrimp paste.

Fluffy white rice stir-fried with a smoky mix of Cordilleran cured meats. Tossed with crisp bell peppers, sweet onions, garlic, leeks, and egg.

A grand breakfast feast celebrating the highlands! A sampler of our most beloved breakfast. Served with a generous portion of garlic fried rice (sinangag), 3 eggs cooked your way, a side of tangy atchara [optional], fresh tomatoes, cucumbers, and slices of fried saba.

Crispy-fried boneless milkfish (Daing na Bangus style), seasoned to perfection. Served with fragrant garlic fried rice, two farm-fresh eggs cooked your way, a side of spicy vinegar dip, and a fresh tomato-onion-cucumber relish.

Tender, flavorful strips of premium beef, marinated in our signature savory-sweet blend with a hint of local honey. Pan-fried to perfection and served with garlic fried rice, two eggs cooked to your preference, and a side of atchara or fresh tomato slices.

Tender flakes of our classic chicken and pork adobo, crisped to perfection for a delightful texture. Served with garlic fried rice, two eggs cooked your way, a blistered tomato, and a small drizzle of its own rich adobo sauce.

Experience the authentic taste of Abra with its signature native longganisa - distinctly garlicky, slightly tangy, and often with a vibrant natural color. Served with a generous portion of garlic fried rice (sinangag), two farm-fresh eggs cooked your way, and a side of potent local spicy vinegar

A unique mountain-inspired omelet featuring savory bits of traditional Kinuday and Etag (Cordilleran smoked and salt-cured pork), sweet onions, and ripe tomatoes. Served with garlic fried rice and a side of spicy local vinegar.

The ultimate breakfast feast for the heartiest of appetites! Eggs cooked your way, slices of country ham, breakfast sausages, and strips of crispy bacon. Accompanied by a medley of golden herbed country potatoes, and sautéed mushrooms. Served with your choice of a fluffy pancake or golden waffle, plus a side of fresh fruit slices (orange or apple).

Two farm-fresh eggs cooked your way, strips of crispy bacon, golden hash brown potatoes, and toast with local fruit preserves. Garnish with Tomatoes, and Cucumber.

Grilled English-style banger sausages. Served with two eggs cooked your way, a side of herbed country potatoes, mushrooms, and a scoop of crisp, tangy coleslaw. Comes with a side of buttered toast.

A generous slice of pan-fried country ham, served alongside two eggs cooked to your preference. Accompanied by golden hash brown potatoes, and a buttered toast with fruit jam on the side

A fluffy three-egg omelet with sumptuous fillings of diced country ham, crumbled bacon, cheddar cheese, bell peppers, sweet onions, fresh herbs. Served with a side of herbed country-style potatoes, sautéed mushrooms, and bread toasts.

A generous helping of our signature crispy, golden-brown Bagnet, chopped into bite-sized pieces and served over rice. Topped with slices of fried Eggplant, and a side of fresh greens, tomatoes, and cucumber. Served with shrimp paste.

Savory strips of traditional Kinuday, pan-seared to bring out its smoky aroma, and served over steamed highland rice. Accompanied by sautéed baguio vegetables, and garnish with cucumber and lemon.

The ultimate highland experience in a bowl. A flavorful mix of Cordilleran preserved meats - savory diced Etag, smoky Kinuday, and pinuneg - sautéed, served over steamed rice, chayote tops, garnish with tomatoes, cucumber.

The classic Filipino sour soup made even better with tender-crisp chunks of Bagnet. The savory broth, soured with tamarind, tomatoes, filled with a variety of lowland vegetables.

Tender-crisp chunks of Bagnet cooked in a rich and savory shrimp paste sauce, flavored with garlic, onions, tomatoes, eggplant, and green chillies for a bit of spice. Garnish with onion leeks and chili peppers.

The classic Filipino pork blood stew made even special with the addition of crispy Bagnet chunks. The rich, savory-sour, slightly spicy sauce is flavored with vinegar, garlic, bay leaf, green chillies. Calamansi and chili peppers on the side.

The favorite Filipino peanut stew made extra-ordinary with Bagnet chunks as the main meat. The rich peanut sauce is filled with vegetables. Served with shrimp paste on the side.

A unique Ilocano Pulpog using Bagnet - chopped, then briefly grilled again or tossed with minced shallots (or onions), ginger, chili, and seasoned with fish sauce, calamansi, topped with onion leeks.

A unique Ilocano-style take on Bicol Express. Bagnet bites simmered in a spicy and creamy coconut milk sauce, flavored generously with garlic, onions, ginger, and plenty of long green chilies or bird's eye chilies for a fiery kick, with shrimp paste. topped with onion leeks.

A classic Ilocano celebratory stew featuring tender strips of pork loin, liver, and kidney sauteed with garlic, onions, bell peppers, chickpeas, and green peas, all simmered in a savory soy sauce and vinegar.

A quintessential Ilocano pulutan turned satisfying meal. Grilled or boiled pork face, ears, and tongue, finely diced and tossed with minced red onions, ginger, siling labuyo, and a zesty vinegar dressing with crushed pork brain.

Thinly sliced fresh beef, quickly blanched or seared by the acidity of Ilocano vinegar and calamansi juice. Tossed with red onions, ginger, green chilies, leeks.

The iconic Ilocano vegetable stew featuring a medley of lowland vegetables, all simmered in a savory bagoong isda. Generously topped with crunchy, golden pieces of our Bagnet.

A simple yet incredibly flavorful Ilocano classic. Grilled eggplants peeled, mashed, then sautéed with ground pork, fresh tomatoes, onions, garlic, and native green chilies.

A thick, savory noodle soup featuring fresh, soft Miki noodles. Swimming in a rich, annatto-hued chicken and pork broth, this version is loaded with a medley of highland meats, topped with crunchy bagnet, hard-boiled egg, spring onions, and fried garlic.